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Thanks for stopping by my website. Everything found on these pages is dedicated to helping aspiring chefs, restauranteurs, and adventurous amateurs. The purpose of this site is to share my 30 years of professional culinary experience with everyone who has a passion for excellent food.

On this site you will find award winning recipes, tips on basic food preparation, and a step by step guide on how to create successful, professional menus that can be applied to any type of restaurant. Feel free to send me an email with questions or comments related to food or the food industry. I encourage anyone who has an interest in this profession to offer constructive comments and advice on any topic. The ultimate goal is to help young professionals gain important insights on how to successfully compete in the fast pace, winner-take-all world of restaurants.

Chef Michael Rolchigo

"Executive Chef Michael Joseph Rolchigo is a gifted culinary master. His imagination transforms a variety of ingredients ranging from fish, poultry, meat and pasta into knock out creations."
-- Happy Herald, December 2009. Restaurant Review.
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-- Executive Chef Michael Rolchigo has been perfecting his craft over the past 30 years in the fast paced, high pressure profession of world class culinary arts. He is a graduate of CIA (Culinary Institute of America), Hyde Park, NY, where he achieved a degree in both Culinary Art and Pastry Art….
(view Chef Mike’s resume)

    Ciopinno with Fennel, Sundried Tomatoes and Saffron Nage

  • 2 shrimp;
  • 2 scallops
  • 3 oz. Mahi
  • 3 clams
  • 3 mussles
  • 3oz calamari
  • 2oz fennel
  • 2 oz sundired tomatoes
  • 1 oz olive oil
  • 1 tsp garlic
  • Pinch saffron
  • 2 oz. butter
  • 6 oz fish or veg stock
  • 2 oz white wine
    • Direction: add olive oil to pan, adjust the flame over medium high heat. Salt and pepper scallops, shrimp and mahi. Place them in pan and start to sauté them. Add garlic, mussels and clams. Lightly brown the garlic. Then add white wine and stock. Add the fennel and tomatoes, place another pan or top on and simmer until clams and mussels open. Add butter and check for salt/pepper balance. Deep fry calamari and place on top.

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